Tag: Cinco de Mayo

Pork Carnitas Tacos – Simply Scratch
Pork Carnitas Tacos are a hit every.single.time. Lightly toasted corn shells are filled with crispy and flavorful homemade pork carnitas, cotija cheese, onions, lots of fresh cilantro and a squeeze of lime juice. Yields about 6 servings (4 tacos per person).

This your sign to make Pork Carnitas Tacos.

The pork cooks low and slow in your slow cooker with dried herbs, spices, onions, jalapeño and citrus. Right before serving, simply shred and fry in a skillet. Then you make tacos! Crispy corn shells, crispy shredded pork and lots of fresh toppings like onion, cilantro and fresh lime juice.

Besides delicious and flavorful, I personally file these pork carnitas tacos under easy dinner recipes. And also, dinners my whole family loves.🤩

To Make These Pork Carnitas Tacos You Will Need:
- pork carnitas – Use my homemade slow cooker pork carnitas recipe!
- corn tortillas – I like yellow corn, but white also works.
- onions – Use raw white onions or pickled red onions (or both!).
- cilantro – Adds a pop of color and fresh herbaceous flavor.
- cotjia cheese – Or substitute with queso fresca or crumbled feta.
- lime juice – Adds acidity and bright citrusy flavor.
optional toppings:
- avocado – Diced or slice, or use guacamole.
- sliced jalapeños – Use raw or pickled.
- hot sauce – I like a green hot sauce for these, but use your favorite.
- shredded lettuce – Not really authentic, but adds a refreshing crunch.
Make the Pork Carnitas:

Start by making the pork carnitas. For these tacos (or for all things carnitas) I always make my go-to slow cooker pork carnitas recipe. However, I will confess that I have made these tacos with Trader Joes pre-made carnitas – and they were good and easy. With that said, homemade is always better.😉

Once shredded, add the pork to a large 12-inch nonstick skillet and heat over medium-high. Let the pork cook until golden and crispy, then toss and repeat.

So freaking amazing.

Meanwhile, toast a bunch of corn tortillas. Sometimes I use 2 per taco and sometimes I don’t – it just depends. If you want a sturdier taco, double them up – just make sure to buy enough to do this. To toast the tortillas, I heat a dry skillet over medium to medium-high and once hot, cook a few seconds on each side until slightly golden in spots. They should still be soft but slightly more firm. As I go, I keep them warm on a plate wrapped in a clean kitchen towel.

Make The Tacos:

Grab one or two toasted corn shells and top with pork carnitas, cilantro, cotija and onions – I do both pickled (if I have them) and raw white onion. I also add a squeeze of lime to each taco and some jalapeños for a spicy kick.

I mean… so simple right?

Enjoy! And if you give this Pork Carnitas Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Pork Carnitas Tacos

Pork Carnitas Tacos are a hit every.single.time. Lightly toasted corn shells are filled with crispy and flavorful homemade pork carnitas, cotija cheese, onions, lots of fresh cilantro and a squeeze of lime juice.

Prep Time: 25 minutes

Total Time: 25 minutes

1 recipe pork carnitas

4 ounces cotija cheese, or use queso fresco or feta

1 medium white onion

1 bunch cilantro, finely chopped

lime wedges

Optional Toppings:

jalapeño , raw or pickled

hot sauce

lettuce, shredded

avocado, or guacamole

Once the pork carnitas are cooked (this can be made a day in advance), shred and add the pork to a large 12-inch nonstick skillet and heat over medium-high. Let the pork cook until golden and crispy, then toss and repeat.

Meanwhile, toast a bunch of corn tortillas. To toast the tortillas, I heat a dry skillet over medium to medium-high and once hot, cook a few seconds on each side until slightly golden in spots. They should still be soft but slightly more firm. As I go, I keep them warm on a plate wrapped in a clean kitchen towel.Sometimes I use 2 per taco and sometimes I don’t – it just depends. If you want a sturdier taco, double them up – just make sure to buy enough to do this.

Grab one or two toasted corn shells and top with pork carnitas, cilantro, cotija and onions – I do both pickled (if I have them) and raw white onion. I also add a squeeze of lime to each taco and some jalapeños for a spicy kick.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: The nutritional value is for the listed recipe ingredients and does not include the “optional toppings”.

Serving: 4tacos, Calories: 534kcal, Carbohydrates: 9g, Protein: 72g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Cholesterol: 198mg, Sodium: 1545mg, Potassium: 1295mg, Fiber: 1g, Sugar: 4g, Vitamin A: 263IU, Vitamin C: 20mg, Calcium: 154mg, Iron: 3mg

Author: Laurie McNamara

Course: adult beverages, Mains & Entrees

Cuisine: Mexican
This post may contain affiliate links.

Laurie McNamara

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July 17, 2024
Slow Cooker Pork Carnitas – Simply Scratch
In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy. Yields approximately 6 (4-ounce) servings.

I love carnitas.

And I’ve found the best way to make them at home is in the slow cooker.

This is far from traditional carnitas… but in this day and age, unless you’re in a kitchen in Mexico, standing over a copper pot with someone who’s been turning out carnitas since they could hold a spoon, then how could any carnitas be called authentic? But what I can call this recipe is amazing.

In this recipe, a seasoned pork shoulder cooks low and slow with onions, garlic and citrus juice until it’s fall apart tender. The hardest part? Figuring out what you want to use it in… tacos? nachos? burritos? Decisions – decisions.

To Make These Slow Cooker Pork Carnitas You Will Need:
- boneless pork shoulder – An inexpensive cut from the shoulder of a pig that has great flavor and texture.
- kosher salt – For seasoning the pork and will also enhance the flavors in this recipe.
- freshly ground black pepper – Adds distinct bite and flavor.
- avocado oil – Used for helping the herbs and spices adhere to the pork.
- oregano – Mexican oregano is preferred. I’ve linked the one I use in the printable recipe near the end of the post.
- cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
- coriander – Lends a citrusy flavor with a slight sweetness and subtle hint of earthiness.
- white onion – Or substitute with a yellow onion.
- jalapeño – I leave the seeds and ribs intact but you can remove them if desired. I don’t notice the meat to be spicy when I leave them in.
- garlic – Adds subtle yet distinct punchy flavor.
- orange – Lends acidity, moisture and adds delicate citrus flavor.
- lime – Lends acidity, moisture and adds delicate citrus flavor.
Prep The Pork:

Pat-dry a 4 pound boneless pork shoulder roast. Season it heavily with 1 tablespoon kosher salt and lots of freshly ground black pepper. Set this off to the side for a moment.

Then in a small bowl add three tablespoons of avocado oil, 2 teaspoons of dried oregano (Mexican oregano if possible), 1 teaspoon cumin and 1/2 teaspoon ground coriander.

Whisk to combine.

Pour this over the pork shoulder.

Use your impeccably clean hands to rub the oil mixture over the pork, massaging it into the meat.

Prep the veggies and citrus:

Next roughly chop up 1 large white onion, 1 jalapeño and smash and peel 6 cloves of garlic.

Add the onions, garlic and jalapeño to the bottom of your slow cooker.

Then place the pork on top.

Squeeze juice from both the orange and lime halves over the pork.

Throw the squeezed orange and lime halves into the slow cooker as well.

Slow Cook The Pork:

Cover and allow the slow cooker to do its thing. I prefer to cook my pork on low for 10 to 12 hours, however you can cook it on high for 6 to 8 hours.

By now your home should be smelling amazing.

Shred and Fry The Pork:

Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat.

Discard any pieces of fat.

Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder.

Cook until a deep golden crust form, then toss and continue to crisp the pork.

It’s nearly impossible to NOT snack as you go. My girls where all up in my face trying to steal more pieces.

What To make With Slow Cooker Pork Carnitas:

Ways To Use Leftover Pork Carnitas:
- Add to potato skins with cheese and any desired add-ins.
- Serve in a salad and maybe dressed with cilantro ranch.
- Toss with roasted potatoes and veggies and serve with a fried egg on top.
- Add to soup or tuck into sandwiches.
- Top crispy French fries with pork carnitas, cheese, pico and guacamole.
Enjoy! And if you give this Slow Cooker Pork Carnitas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Slow Cooker Pork Carnitas

In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy.

Prep Time: 25 minutes

Cook Time: 10 hours

Total Time: 10 hours 25 minutes

4 pounds boneless pork shoulder

1 tablespoon kosher salt

freshly ground black pepper

3 tablespoons avocado oil, or extra light olive oil

2 teaspoons dried oregano, I use Mexican oregano

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 orange

1 lime

1 white onion, roughly chopped

1 jalapeno, roughly chopped

6 cloves fresh garlic, smashed and peeled

Use paper towel to pat the pork shoulder dry before generously seasoning with salt and pepper.

In a small bowl combine the oil with the oregano, cumin and coriander. Pour the oil mixture all over the pork shoulder and massage it into the mean until evenly coated.

To your slow cooker, add the onions, garlic and jalapeño and then place the pork shoulder on top. Squeeze the juice from both the lemon and lime and add the citrus halves to the slow cooker as well.

Cover and cook on low for 10 to 12 hours (recommended) or on high for 6 to 8.

Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat. Discarding any pieces of fat.

Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder. Cook until a deep golden crust form, then toss and continue to crisp the pork.

Once golden, serve in tacos, burritos or on nachos etc.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: The amount of pork a (uncooked) 4 pound pork shoulder will yield is roughly about 1½ to 1¾ pounds cooked.

Serving: 4ounces, Calories: 473kcal, Carbohydrates: 7g, Protein: 69g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.05g, Cholesterol: 181mg, Sodium: 1328mg, Potassium: 1250mg, Fiber: 1g, Sugar: 3g, Vitamin A: 93IU, Vitamin C: 18mg, Calcium: 56mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Mexican
This recipe was originally posted on April 18, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

Laurie McNamara

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July 14, 2024
Easy 3 Ingredient Chorizo Potatoes – Oh Sweet Basil
We went to Mexico a few year ago and these easy 3 ingredient chorizo potatoes had to be recreated for a savory breakfast or side!

We had the most amazing meals while staying in Mexico. Maybe the location helped a bit, maybe it was the sun, the pool at our side and the absolute peace of having nothing on our schedules to distract us from just loving and being together, but either way these Easy 3 Ingredient Chorizo Potatoes tasted like one of the most simply delicious things ever. We just had to recreate them!

Let me tell you a little bit about what I’m talking about. Cade and I did a speaking tour a few years ago. It was amazing. Have you heard of Time Out for Women before? It really is the most amazing weekend to go and fill up your tank to be a better person.

However, when you’re one of the speakers that comes with an extra load to carry as it means finding sitters to stay with your kids while you fly out of town. Praying and writing to come up with the best talk to give to the women who have sacrificed time, money and efforts to be there. It means staying up late and getting up early, worrying and working through nerves, etc.

It was the best experience of our lives, but by the end of the tour we knew we needed to get away as a family. And get away we did!!

San Jose Del Cabo, Mexico

We are going to be writing an entire post on why we chose the location we chose, where we stayed (Casa Mariposa is already being booked by our family for next year it was seriously that amazing!!!!) and what we did, but for now let me say this, it was everything you’ve always dreamed a vacation would be.

At Casa Mariposa there is a small staff to help you with what you need, the concierge is Carlos and Lupita does all the cooking. I’ll be honest with you, I thought for sure that we wouldn’t use them. Cade and I are so easy going and we love to cook and go out to eat so why would we need anyone?

We were wrong.

Lupita cooked breakfast and lunch for us every day, and it was not only delicious but made for an unforgettable experience. One morning she made us these easy 3 ingredient chorizo potatoes with simple huevos rancheros and I’m pretty sure Cade fell in love.

Easy 3 Ingredient Chorizo Potatoes

So what are Lupita’s papas con chorizo (or chorizo con papas)? Well, to be fair, we forgot to ask her how she made them, but I carefully ate them, savoring every bite and while our chorizo probably isn’t as good as theirs I’m pretty sure hers was the same as this recipe, or only slightly different.

All you need is 3 Ingredients:
1. Yukon Gold Potatoes
2. Minced, Fresh Garlic
3. Chorizo
How to Make Chorizo Potatoes

These potatoes are first pan fried creating a roasted, caramelized flavor on the potatoes, and then spicy chorizo is thrown in along with a little garlic to bring out everything you’d want in a simple Mexican breakfast. Here is a little more detail:
1. Place a large skillet over medium heat, add a drizzle of olive oil and potatoes. Place a lid on the pan. Stir occasionally until the potatoes are roasted and tender.
2. Remove the lid, add more oil if needed, and continue to cook the potatoes. Increase to medium-high heat if needed to get the potatoes browned and crispy.
3. In a separate pan, add the chorizo and garlic and stir occasionally. Use a splatter screen over the pan if you have one.
4. Drain any excess grease from the chorizo, then add the chorizo and garlic and stir together.
5. Season with salt and pepper to taste.
These instructions can also be found in the recipe card down below.

What is the Difference Between Mexican and Spanish Chorizo?
- Mexican Chorizo- Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked. As you cook the chorizo you’ll notice the deep red color like a brick, the meat is ground like ground hamburger and it is very fragrant and flavorful.
- Spanish Chorizo– Spanish chorizo is a dried and cured sausage in casing. It can be usually found with other ready-to-eat cured meat products like salami etc by the deli. These chorizos can be smoked or unsmoked, and may be sweet or spicy depending on what you buy.
What Meat is Chorizo?

Mexican Chorizo is usually made of pork but it can be made in a vegan and beef form as well.

Mexican chorizo is a highly seasoned fatty sausage. Most versions are bright or dark red in color due to the seasonings. There is also green chorizo, which gets its color from chiles and cilantro.

Can Chorizo Be Eaten Raw?

No. Oh, please don’t eat Mexican Chorizo raw as it is literally raw meat and that will make you sick.

If you buy a dry cured chorizo sausage that meat has been smoked or cured so you can slice and eat it. A good rule of thumb is if it’s hard like a smoked salami, slice and eat. If it is loose like ground beef, cook that sucker.

When is Mexican Chorizo Done?

Oh, isn’t that so hard when you first start cooking Chorizo?! Mexican Chorizo is a little hard to be able to determine if the meat has been cooked through and is done, ready to be eaten and enjoyed. This is because of all of the fat from the sausage and spices that heavily color the meat.

It takes about 4-5 minutes to cook raw, Mexican Chorizo. Watch for the meat to appear more dry and hold together in bits. You may want to drain some of the fats before adding chorizo to other ingredients.

Is Chorizo Healthy?

I so badly want to tell you that pork chorizo is healthy and good for you, but the truth is, chorizo is a fatty sausage, therefore making it high in fat. Try to limit the amount of chorizo you eat and add in lots of healthy options to your plate to help you maintain a balanced diet.

Can Chorizo Cause Heartburn?

Because spicy foods and fatty foods can irritate the lining of the esophagus, chorizo can cause heartburn. It all depends though, you could get a Mexican Chorizo that isn’t as spicy or fatty and may not suffer. However, another brand or chorizo may cause you irritation.

How Long Will Chorizo Last in the Fridge?

You can check the expiration date on most chorizo packages, but in case you don’t see one:
- Chorizo generally lasts for up to 2 weeks in the refrigerator.
- Remember to keep it away from other meats and veggies as it is a raw meat product.
Can Chorizo be Frozen?

We freeze chorizo all the time as we generally only use a portion of the meat. To do this, place unused chorizo in a ziploc bag and press out all of the air. Freeze for up to 6 weeks before using it.

Where to Buy Chorizo

Mexican chorizo is most commonly found in the butcher or meat department. In our local grocery stores they are in two places.
1. The first being the regular meat department usually at one end or the other.
2. The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.
If you can’t find it you can always track down a local Mexican market in town. Those are sure to have great products.

What to Eat with Chorizo and Potatoes

I’m going to include a list of breakfast ideas down below, so this is a list of main dish ideas for eating these potatoes as a side dish for dinner:

Go on a culinary trip to Mexico with this easy chorizo and potatoes recipe. All you need is 3 simple ingredients and about 35 minutes. You’re going to love this recipe!

More Savory Breakfast Recipes to Try:
Servings: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Description

We just got back from Mexico a few weeks ago and these Easy 3 Ingredient Chorizo Potatoes had to be recreated asap for a savory breakfast or side!

Cook ModePrevent your screen from going dark

In a skillet over medium heat, add a drizzle of olive oil and the potatoes. Place a lid on the pan.

2.5 Pounds Potatoes

Cook, stirring occasionally until the potatoes are roasted and tender, about 10-15 minutes.

Remove the lid, adding a little more oil if needed and continue to cook the potatoes, increasing the heat to medium high if needed until browned, crispy sides show.

Meanwhile, in another pan, add the chorizo and garlic over medium heat. Place a splatter screen over the pan as it can be very messy. Cook, stirring occasionally for about 6 minutes.

3 Ounces Chorizo, 1 Clove Garlic

Using a mesh strainer, strain any excess liquid from the chorizo.

Add the chorizo mixture to the potatoes and cook, stirring as needed until everything is evenly coated.

Sprinkle with a little salt and pepper to taste and serve immediately.

Salt and Pepper

Serving: 1gCalories: 41kcalCarbohydrates: 0.2gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.002gCholesterol: 9mgSodium: 0.2mgPotassium: 2mgFiber: 0.01gSugar: 0.01gVitamin A: 51IUVitamin C: 0.2mgCalcium: 1mgIron: 0.3mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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Sweet Basil

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May 9, 2024
PHOTOS: 2024 Cinco de Mayo festival and parade in downtown Denver

People gathered in Civic Center Park in downtown Denver to celebrate the Cinco de Mayo Festival at Civic Center Park in Denver on May 28, 2024.

The annual festival and celebration help put the spotlight on the Mile High City’s vibrant Latino population. This year’s festival featured live music and dance performances on three stages. Cinco de Mayo commemorates the victory of the outnumbered Mexican army over French forces, providing momentum and national confidence for the Mexican people to drive the foreign power from their country.

Today, Cinco de Mayo celebrates the tradition of freedom and acknowledges the beauty of Latino culture. Denver’s Cinco de Mayo “Celebrate Culture” Festival has been a Mile High tradition for more than three decades.

Get more Colorado news by signing up for our daily Your Morning Dozen email newsletter.

Helen H. Richardson

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May 5, 2024
Tacos & Tequila: BOSSIP’s Delicious Cinco De Mayo Cocktail Guide

Cinco De Mayo – Source: Sandor Mejias Brito / 500px / Getty

Enjoy Cinco De Mayo with these hand-selected cocktails that will keep the party going and your guests demanding your recipes.

It’s a special day when a holiday involving elite cocktails falls on a weekend. Cinco De Mayo is going down today and regardless of tomorrow’s responsibilities you deserve drinks to unwind. Those are the rules, we don’t make them we supply the recipes for you to carry out the mission. Once again we have the best hand-curated cocktail list you will find on the internet. Relax, unwind, and drink responsibly while celebrating Cinco De Mayo.

BOSSIP’s Cinco De Mayo Drink Guide

Source: Horton Lime Soda / Hortons

Horton Rum Spicy Lime

Ingredients:

1 Lime

1 Tajin

1 Jalapeños

1 Horton Lime Soda

Method: Wet the rim of your glass (lime works great). Dip your glass in tajin. Muddle 4 slices of jalapeños. Add ice. Fill your glass up with a Lime Horton! Sip back and have more fun!

Source: Dos Hombres / Dos Hombres

Dos Hombres Mezcal Margarita

Ingredients:

2oz. Dos Hombres Mezcal

.50oz. Agave sweetener (optional)

.75oz. Fresh lime juice

1oz. Cointreau

Method: Add all ingredients into a mixing tin with ice. Shake and strain into a large rocks glass. Pick your passion:

Spicy: Rim your glass with salt + chili powder

Sweet: Rim your glass with sugar + salt

Source: Mezcal Union / mezcal union

Mezcal Unión Michelada

Ingredients:

1 oz Mezcal Unión UNO

0.5 oz Lime juice

A dash of hot sauce (to preferred spice level)

Top with an ice cold Mexican Lager

Method: Combine all ingredients into a shaker. Add ice and shake. Strain into an ice-filled rocks glass. Enjoy!

Source: Flecha Azul / Flecha Azul

Spicy Cucumber Margarita

Ingredients:

1.5oz Flecha Azul Reposado

5 slices of Serrano Pepper

2 oz Cucumber Juice

Slice 1 cucumber. Blend well. Strain and press through a sieve.

½ oz Lime Juice

¾ oz Orange Juice

Tajin for the rim

Cucumber Juice

Method: Add reposado and serrano pepper to a cocktail shaker. Muddle. Add the rest of the ingredients and ice. Shake well. Strain into an ice-filled Tajin rimmed glass.

Source: Codigo / Codigo

The Código 1530 Black Cherry Margarita

Ingredients:

2 parts Código 1530 Blanco Tequila

3 parts Filthy Margarita Mix

½ part Filthy Black Cherry Syrup

2 Filthy black cherries

Method: Make the margarita mix. Add Código 1530 Blanco Tequila, Filthy Margarita Mix, Filthy Black Cherry Syrup and a few ice cubes to a cocktail shaker. Cover and shake vigorously for about 10 seconds. Fill the prepared serving glass with ice. Strain the margarita mix into glass, garnish with 2 Filthy black cherries and enjoy. Cheers!

Source: Blacklisted Brandy / Blacklisted Brandy

Blacklisted Low Sugar Margarita

Ingredients:

2 oz Blacklisted Quince Brandy

¼ cup purified water

¼ teaspoon of orange extract

2 oz freshly squeezed lime juice

Directions: In a tin shaker with ice, shake everything together and serve in a coupe glass with optional Kosher salt on the glass rim.

Source: Patron / Patron

PATRÓN Reposado Spicy Margarita

Ingredients:

2 oz PATRÓN Reposado

1 oz Fresh Lime Juice

1 oz Agave Syrup

3 Seedless Jalapeño Slices

+Tajin Rim

+Lime Wheel for Garnish

Method: Gently muddle the jalapeño slices in the cocktail shaker. Add tequila, lime juice, agave, and ice to shaker. Shake and strain into a rocks glass rimmed with Tajin over fresh ice. Garnish with lime wheel and one more jalapeño slice.

Source: Martini and Rossi / Martini and Rossi

Fiero Margarita

Ingredients:

1.5 oz Patron Silver

.75 oz Martini & Rossi Fiero

.75 oz fresh lime juice

.5 oz simple syrup (1:1)

Method: Shake ingredients with ice and strain into rocks glass with ice. Garnish with a lime wheel, and salt rim (optional).

Noah Williams

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May 5, 2024
DC area’s unsettled weather continues with rain, thunder forecast on Sunday – WTOP News

Expect a wet Cinco de Mayo across D.C., Maryland and Virginia. Here’s what you need to know.

Expect a wet Cinco de Mayo across D.C., Maryland and Virginia. Here’s what you need to know.

The day head is forecast to be cloudy with highs from the upper 60s to the middle 70s, according to 7News First Alert Meteorologist Mark Peña.

The National Weather Service said it expects Sunday to begin with rain and areas of drizzle, before showers and thunderstorms enter the evening and overnight forecast.

“Rain is likely, and it may become heavy at times, along with a few rumbles of thunder,” Peña said.

D.C.-area drivers can expect some of the showers and potential thunderstorms to shake up their drive as the wet weather brings up to half an inch of rain.

Steady temps in the 50s & periods of light rain/drizzle continue through the overnight period. More substantial rain & even a few rumbles of thunder look to arrive Sunday morning into midday as a warm front lifts through. High temps push into the 60s Sunday PM. #MDwx #VAwx #WVwx pic.twitter.com/DU23LiwrPC

— NWS Baltimore-Washington (@NWS_BaltWash) May 5, 2024

The National Weather Service issued a Coastal Flood Advisory for Arlington County and the City of Alexandria in Virginia, plus D.C. until 9 a.m. Sunday, with shoreline inundation expected “along portions of the seawall adjacent to Ohio Drive and the Hains Point Loop Road and near the Tidal Basin” in The District.

It noted the next high tide at the Washington Channel is at 6:09 a.m.

The next high tide at Alexandria is at 6:27 a.m.

Anyone looking to grab Cinco de Mayo food and drinks around the D.C. area should be prepared for a rainy evening celebration, especially if the evening ends with a free Lyft ride home.

“We have a rather active weather week ahead with daily rain chances — each particular day has its own share of showers and storms in the forecast, particularly in the afternoon,” Peña said.

7News First Alert Meteorologist Jordan Evans forecasts a lower risk for severe weather Monday despite the lingering clouds, although showers and thunderstorms could appear later that day.

WTOP’s Matt Small contributed to this report.

Outages:

<span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span><em>WTOP’s Acacia James and the Associated Press contributed to this report.</em> <span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span>

Current weather:

Forecast:

SUNDAY: Rain, thunder. Highs in the upper 60s to the middle 70s.
Winds: Southeast 5-10 mph

MONDAY: Overcast, evening storms. Highs in the upper 70s to low 80s.
Winds: Southwest 5-10 mph

TUESDAY: Passing clouds, few evening storms. Highs in the low to middle 80s.
Winds: Southwest 5-10 mph

WEDNESDAY: Partly cloudy, chance for storms. Highs in the 80s.
Winds: Southwest 5-15 mph

Get breaking news and daily headlines delivered to your email inbox by signing up here.

© 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

Ivy Lyons

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May 5, 2024
Mexicali Steak Burrito Bowl – Simply Scratch
This build-your-own Mexicali Steak Burrito Bowl is filled with amazing flavors and texture. We like ours with cilantro lime rice topped with grilled Mexicali seasoned steak, caramelized onions and peppers, guacamole, pico de Gallo, charred corn, lettuce and cheese, drizzled with a homemade cilantro ranch.

Who doesn’t love a burrito bowl?

As I mentioned in my last post, at the end of March Pat and I went with good friends of ours to Panama City, Florida for a week of fun and sun. And 3 of the 7 days we ate at Diegos, a Mexican inspired restaurant. This place is responsible for me falling in love with cilantro ranch and also inspired me to make a version of their steak burrito bowl.

At the restaurant, you could build your own bowl by going through a provided list and picking your choice of protein (chicken, steak, shrimp etc.) and add-ins (pico, corn salsa, lettuce, cheese etc.). I had steak (double steak actually) every single time.

Immediately when I got home I started making my own version just so I could share it here and it’s just in time for Cinco de Mayo. Although I already know these bowls are going too be a staple all summer long.

Toppings You May Want For Your Burrito Bowls:

Give yourself plenty of time to prepare any add-ins (rice, salsa, guacamole, pico etc.) prior to grilling the steaks. Sometimes I make a few of these the day before. Below is what we like adding to our burrito bowls.

To Make Grilled The Mexicali Steak You Will Need:
- steak – Use sirloin, skirt or flank steak.
- olive oil – Or substitute with avocado oil.
- lime juice – Freshly squeezed is best.
- Mexicali seasoning – A robust homemade spice blend of cilantro, chili powder, cumin, chipotle powder, cilantro, oregano, and both garlic and onion powder
In a large bowl, measure and add 2 tablespoons Mexicali seasoning, 1 tablespoon avocado oil and the juice of 1 lime.

Stir to combine.

Add in your steak(s) and toss well to coat evenly.

Preheat your grill to 500°F or 260°C.

Once your grill has preheated, place steak onto grill and close the lid. Grill for 5 to 6 minutes (this will depend on thickness), flip and continue to grill for 3 to 4 more minutes or until the internal temperature reads 145°F or 60-62°F.

Allow the steak to rest 6 to 8 minutes (tented with foil to keep warm) before slicing and dicing.

Build Your Burrito Bowl:

Typically I start by adding rice and lettuce as the base, then add steak in the middle and add any toppings or add-ins around the steak. Lastly drizzle with cilantro ranch and sprinkle with chopped cilantro. I like to serve these burrito bowls with tortilla chips.

Enjoy! And if you give this Mexicali Steak Burrito Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Mexicali Steak Burrito Bowls

This build-your-own Mexicali Steak Burrito Bowl is filled with amazing flavors and texture. We like ours with cilantro lime rice topped with grilled Mexicali seasoned steak, caramelized onions and peppers, guacamole, pico de Gallo, charred corn, lettuce and cheese, drizzled with a homemade cilantro ranch.NOTE: Prep listed is for the steak. Any prep time for add-ins will differ depending on what you make.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

FOR THE STEAK BURRITO BOWLS:

FOR THE MEXICALI STEAK:

2 tablespoons Mexicali seasoning

1 large lime, juiced

1 tablespoon avocado oil

2 pounds steak, use sirloin, skirt or flank steak

FOR THE ADD-INS:

Give yourself plenty of time to prepare any add-ins (salsa, guacamole, pico etc.) prior to grilling the steaks. Sometimes I make a few of these the day before.

MAKE THE MEXICALI STEAK:

In a large bowl, measure and add Mexicali seasoning, avocado oil and lime juice. Stir to combine. Add add steaks and toss to coat evenly.

Preheat your grill to 500°F or 260°C.

Once your grill has preheated, place steak onto grill and close the lid. Grill for 5 to 6 minutes (this will depend on thickness), flip and continue to grill for 3 to 4 more minutes or until the internal temperature reads 145°F or 60-62°F.

Remove steaks off the grill and transfer to a cutting board. Allow the steak to rest 6 to 8 minutes (tented with foil to keep warm) before slicing and dicing.

BUILD THE BURRITO BOWL:

Start by adding rice and lettuce as the base, then add the cubed steak in the middle and add any toppings or add-ins around the steak. Lastly drizzle with cilantro ranch and sprinkle with chopped cilantro. I like to serve these burrito bowls with tortilla chips.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1bowl, Calories: 452kcal, Carbohydrates: 26g, Protein: 33g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Cholesterol: 92mg, Sodium: 81mg, Potassium: 501mg, Fiber: 2g, Sugar: 0.3g, Vitamin A: 109IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 5mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Mexican, Tex Mex
This post may contain affiliate links.

Laurie McNamara

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May 3, 2024
Cinco de Mayo events in Denver this weekend

The low rider section of Denver’s annual Cinco de Mayo celebration at Civic Center Park. May 6, 2023.

Kevin J. Beaty/Denverite

It’s that time of year, when the tacos are on sale and the margaritas are flowing. But don’t forget that Cinco de Mayo goes beyond the Americanized stereotypes.

In a press release, Hecho en Westwood, a neighborhood group focused on community wealth building, said Cinco de Mayo is all about “resistance and pride,” but also that, “over the years this holiday has been hijacked and distorted by the commercialization and commodification of corporate America and Beer companies.”

May 5 commemorates the Batalla de Puebla, where an outnumbered and poorly equipped Mexican army was victorious over French troops sent by Napoleon III.

Around the same time in the late 1800s, a wave of Mexican miners began immigrating to the U.S., bringing the first Cinco de Mayo celebration to California in 1863.

View of the stage at Cinco de Mayo celebration in Denver, Colorado.
Denver Public Library/Western History Collection/AUR-2468

Coverage of Cinco De Mayo on Santa Fe Drive organized by the West Side Coalition, seen in the West Side Recorder, May 1973.

While Cinco is not a large holiday in Mexico, it does have deep roots in Denver and other Mexican and Chicano communities around the U.S. And those roots go beyond stereotypes.

The city’s first Cinco de Mayo festival was organized by the West Side Coalition in 1973.

In 1988, NEWSED Community Development Corporation, a nonprofit organization also focused on community wealth building, started hosting a Cinco parade.

Their tradition continues this weekend at events across the Mile High City.

Pacho Vasquez readies Pepino for a race during Denver’s annual Cinco de Mayo celebration at Civic Center Park. May 6, 2023.
Kevin J. Beaty/Denverite

Here are Cinco De Mayo events around Denver:

Cinco De Mayo Jazz Jam

Location: Spangalang Brewery, 2736 Welton St.

Date: May 3, 6-10 p.m.

Jazz and Cinco combine for Jazz Jam at Spangalang. Mistura Fina & Frank Ayala will be putting on a “soul-stirring” event with “smooth melodies to funky beats.”

First Friday at Museo De Las Americas

Location: Museo De Las Americas, 861 Santa Fe Drive

Date: May 3, 5-9 p.m.

The Latin American Art Museum on Santa Fe is hosting a celebration featuring a performance from Ballet Folklórico de Mexico at 7 p.m.

Costumed kids on the Adelitas de Colorado float in Denver’s annual Cinco de Mayo parade around Civic Center Park. May 6, 2023.
Kevin J. Beaty/Denverite

First Friday at CHAC Gallery

Location: CHAC Gallery, 7060 W. 16th Ave., Lakewood

Date: May 3, 5-9 p.m.

The Chicano Humanities & Arts Council will host their Cinco event with an art exhibit featuring work by Stevon Lucero.

Cinco de Mayo Festival

Location: Civic Center Park

Date: May 4 and May 5, 10 a.m. – 8 p.m.

The downtown festival is a two-day affair, but you can only catch the parade at 11 a.m. on Saturday at the City and County Building. There will be chihuahua races, taco-eating contests, lowrider car shows and live musical performances.

Cinco de Mayo en Westwood

Location: El Tianguis de Westwood, at the intersection of Morrison Road and Perry Street

Time: May 4 from Noon – 8 p.m. and May 5 from 11 a.m. – 5 p.m.

The 4th annual Cinco de Mayo en Westwood will bring Denverites a community art show, cultural dance performances, live music and lucha libre. Hosted by Hecho en Westwood, BuCuWest, In Lak’ech Denver Arts and other community partners, the two-day event will be hosted in a new location at El Tianguis de Westwood, a parking lot the community has activated lately to host events.

Artwork will be on display from Denver’s own Isaac Lucero and Felipe Dominguez. In Lak’ech Denver Arts teacher Aalycia Rodriguez will be manning the youth arts table, decorating lucha libre masks.

A Cinco De Mayo celebration shut down Morrison Road on May 1, 2021.
Kevin J. Beaty/Denverite

Performances include Sangre de Mexico, who will appear on Saturday, and youth dancers from In Lak’ech Denver Arts, who will perform on Sunday. Expect live music from DJ Konz and MC Ben Chavez, as well as local artists Manny, Monica Tha Great, Bezo, and Riaga.

There will also be lowriders and food vendors including Pepe’s Tortas and Burgers and Bule Bule.

Domingo de Cinco

Location: RISE Campus, 3738 Morrison Road

Date: May 5, 11 a.m. – 4 p.m.

Nonprofit Re:Vison, along with Ana Marina Studios and La Reyna del Sur food truck, will be celebrating on Sunday with special drinks and food. Ana Marina will have a pop-up show. La Reyna and Xatrucho Concepts will be serving up treats.

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May 3, 2024
This Cinco de Mayo, get to know food from Puebla at El Rincon Poblano

For the family who runs El Rincon Poblano, each dish tells the story of their history and their home state of Puebla, Mexico. “We are emotionally connected to those dishes,” says co-owner Felipe Agustin, who runs the restaurant with his wife, brother, sister-in-law and parents…

Sara Crocker

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May 2, 2024
More than 20 Cinco de Mayo dinner specials, concerts and family-friendly fiestas in Orlando

Cinco de Mayo, the celebration of Mexico’s 1862 victory over the French at the Battle of Puebla, is upon us once again, so the time is now for you studious historians to seize the celebration. Here are all the dinner and drink specials, festivals, live concerts and fiestas to celebrate Cinco de Mayo in Orlando. Grab a drink or two or three and get out there in Orlando.

Cuatro de Mayo Party in Thornton Park
Thornton Park, May 4
Celebrate a day early with Thornton Park funspots Jack & Honey’s, Cavo’s Bar & Kitchen and Burton’s for a block party filled with live music, games, street food and more. The event is 21 and up. Entry ($15 advance and $20 at the door) will get you one free drink from 4 to 7 p.m.

SeaWorld Orlando Cinco de Mayo Fiesta
7007 Sea World Drive, Orlando, select dates April 25-May 5
SeaWorld Orlando is having a Cinco de Mayo celebration during its Seven Seas Food Festival on select dates between April 25 and May 5. There will be a Fiesta in the Street at The Wild Arctic Plaza with entertainers and stilt walkers as well as a DJ dance party, live music and Mexican cuisine. These offerings are included in park admission.

Fuzzy’s Taco shop UCF’s Cinco de Mayo fiesta
12241 E. Colonial Drive, Orlando, May 5
Fuzzy’s Taco Shop near UCF will host a Cinco de Mayo fiesta. The party will feature live mariachi music for the ultimate Cinco de Mayo experience and the shop will be offering drink specials and classic margaritas and beer-ritas.

Bounce House Cinco de Mayo
12100 Challenger Parkway, Orlando, May 5
Bounce House’s Cinco de Mayo event is an all-day celebration with $3 breakfast tacos for brunch and free cover till 10:30 p.m. Guests can party like there’s no mañana with all-day-long drink specials including $3 margaritas and Los Sunday’s and $5 Don Julio margaritas and shots. If tequila isn’t your thing, there will be $4 Corona and Modelo too.

Cinco de Mayo and one-year celebrations at Kavas Tacos + Tequila
9101 International Drive, Orlando, May 5
Kavas Tacos + Tequila is having double the celebration with a Cinco de Mayo fiesta and its 1st Anniversary celebration. Drink specials include $6 house margaritas, $5 Korazon de Kavas Mexican lager, its custom house beer and 50% off high-end tequilas. There will also be a mini piñata scavenger hunt at Pointe Orlando. The weekend-long event will also feature aerialist performances, face painting, fire shows, mariachi and folklorico dancing, and sugar skull stilt walkers.

Cinco de Mayo Weekend at ICEBAR Orlando
8967 International Drive, Orlando, May 3-5
Chill at ICEBAR Orlando with drink specials, taco flights, churro bites and a live DJ all weekend long for Cinco de Mayo. Grab $9 house margs, $5 “Shredding Yeti,” $7 Danos shots, $10 taco flights and $7 churro bites.

4 Rivers Smokehouse Street Taco Party Kit
Taco lovers can bring 4 Rivers to their kitchen for Cinco de Mayo with an order of the 4 Rivers Smokehouse Street Taco Party Kit. Place an order online for the taco kit anytime between April 4 and May 4. The $124 kit feeds up to 10 people and makes 30 tacos. The kit has 6-inch tortillas, brisket, queso blanco, cilantro lime crème fraiche, guasacaca, pico and cilantro.

Cinco de Mayo at Boxi Park in Lake Nona
6877 Tavistock Lakes Blvd., Orlando
Cinco de Mayo at Boxi Park will be packed with music, drinks, dancing and entertainment. Guests can even pre-order a hand-painted Tres Generaciones Tequila bottle online. The party starts at noon with a performance by the Metro Latino Band followed by performances by the Spirit of Samba dancers and the C’nergy band. There will also be balloon artists and face painters.

Cinco de Mayo Comedy Brunch at Kalalou Signature
4904 S. Kirkman Road, Orlando
Celebrate Cinco de Mayo with a laugh at the Kalalou Signature Comedy Brunch and birthday party. There will be stand-up acts, brunch and a festive birthday celebration. Brunch starts at 1 p.m. and the comedy show at 2:30. The event will be hosted by DJ Kool Mike Ski.

Clermont Taco and Margarita Festival
Waterfront Park, 330 Third St., Clermont, May 4-5
This free two-day event will have no shortage of tacos and margaritas, perfect for Cinco de Mayo. This family-friendly event will have local mobile kitchens and food trucks, local vendors and pop up stores. Guests can also watch Lucha Libre wrestling and enjoy live music.

7th Annual Cinco de Mayo at El Zocalo’s
406 Sanford Ave., Sanford, May 4, 5-10 p.m.
Celebrate Cinco de Mayo at El Zocalo for the seventh year. There will be music, family-friendly entertainment and, of course, authentic Mexican food.

Cinco de Mayo & 13-Year Anniversary Celebration at Cocina 214
151 E. Welbourne Ave., Winter Park, May 5, 11 a.m. to close
This first-come, first-serve event has drink specials including $3 Corona, $5 Mini Park Ave Lux with LALO Tequila, $6 Modelo Especial, $7 214 Rocks Margarita and $7 Tito’s Lonestar Lemonade. There are also giveaways and samples all day long. There is an hour-and-a-half seating limit so everyone has a chance to party.

Baldwin Park Cinco de Mayo
4963 New Broad St., May 5, noon to 6 p.m.
This family-friendly Cinco de Mayo celebration has Mexican food and refreshing drinks in Baldwin Park. There will also be local vendors, activities, live music and a DJ.

Cinco de Mayo at CityWalk
6000 Universal Blvd., Orlando, May 5
Head to CityWalk at Universal Orlando for Cinco de Mayo festivities at both Antojitos Authentic Mexican Food and Jimmy Buffett’s Margaritaville. Both venues will have live entertainment, DJs, dancing and exclusive food and beverage items.

Cinco de Mayo Street Party at Rocco’s Tacos
Rocco’s Tacos and Tequila Bar, 7468 W. Sand Lake Road
All Rocco’s Tacos locations will have Mexican dishes, cocktails and a lively atmosphere on Cinco de Mayo but to spice things up a bit for the celebration, there will also be a block party with live music, food and VIP bottle service.

Cinco de Mayo Sunday Funday at The Brass Tap
781 N. Alafaya Trail, Orlando, May 5
Sunday Funday at the Brass Tap will have a Cinco de Mayo celebration with live music, $10 Churro Waffles, taco and nacho specials all day, and Mexican Mimosas & Margarita deals.

Cinco de Mayo at The Breezeway
112 E. First St., Sanford, May 5
Cinco de Mayo will be a breeze at The Breezeway in Sanford, known for casual outdoor dining and a surf ‘n’ turf menu.

Cinco de Mayo Party + Agave Launch at Forward/Slash
Forward/Slash, 650 S. Capen Ave., Winter Park, May 5 from noon to 7 p.m.
Forward/Slash will be open on Cinco de Mayo to celebrate the release of its first Agave, Sin Nombre. Celebrate with special food offerings from Twisted Bites, Sunday Pizza, Fui Yo Mexicana and Gaucha Empanadas. There will also be a margarita collab with Fui Yo consommé x F/S agave. Celebrate Cinco de Mayo in the newly opened indoor event space with an extra bar.

Cinco de Mayo Celebration at Cabana Live
Cabana Live, 4380 Carraway Place, Sanford, May 5 from 1 to 6 p.m.
The Cabana Live will offer drink specials all day, live music and a DJ. Enjoy poolside and waterfront dining for this Cinco de Mayo celebration.

The Mills Cinco de Mayo Artist Showcase
1018 N. Mills Ave. and 1016 N. Mills Ave., Orlando, May 5, 5 p.m.
Grumpy’s Underground and Uncle Lou’s on Mills Avenue are showcasing more than 60 artists from all genres for live performances and allover good vibes. Celebrate Cinco de Mayo by supporting local talent.

Shino de Mayo at Caribbean Moonshine
8200 Vineland Ave., Orlando, May 5 from 11 a.m. to 7 p.m.
Cinco de Mayo at Caribbean Moonshine will include fun activities for the whole family. There will be Caribbean Moonshine tasting, live music and Caribbean-inspired food. The tickets for this event are $24 in advance and $28 at the door.

Too Drunk To Care Sundays, Cinco de Mayo Edition at Tier Nightclub
20 E. Central Blvd., Orlando, May 5, 10 p.m.
This is the place to be for those who prefer fiestas in a nightclub setting. The Cinco de Mayo Edition of Too Drunk to Care Sunday at Tier Nightclub will offer drink specials and free cover until midnight.

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Alexandra Sullivan

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May 1, 2024
Cilantro Ranch Dressing – Simply Scratch

This Cilantro Ranch Dressing is easy, fresh and delicious! Homemade ranch seasoning is blended with traditional ranch dressing ingredients like buttermilk, mayo and sour cream, fresh cilantro, garlic and jalapeño for a bright and flavorful dressing or dip! Yields about 1¾ cups or 14 (2-tablespoon) servings.

I ❤️ ranch dressing.

Ranch dressing is creamy, tangy and herb-y and it can easily be customized a million different ways. Have you ever combined ranch and bbq sauce? Amazing! Swapped mayo for avocado and made avocado ranch? Delicious. I love ranch as much as I love cilantro. So with that said, after a recent trip to Panama City with friends and many visits to Diego’s (a Mexican inspired restaurant), I fell in love with cilantro ranch dressing.

And their steak burrito bowl.

Once we were back home, cilantro ranch was the first thing I made. And with Cinco de Mayo around the corner, you’ll want this for drizzling over burrito bowls, tacos, nachos – you name it.

To Make This Cilantro Ranch Dressing You Will Need:

buttermilk – Lends flavor and tanginess.

mayonnaise – Adds creaminess and flavor.

sour cream – Adds creaminess and tang.

plain non-fat greek yogurt – Or substitute with an additional 1/3 sour cream.

ranch seasoning – Use homemade or store-bought ranch dressing mix.

jalapeño – I use a small jalapeño and remove the seeds and ribs for less spice.

garlic – Lends distinct punchy flavor.

cilantro (fresh) – Gives the dressing bright flavor and color.

In a blender, measure and add 1/2 cup buttermilk, 2/3 cup mayonnaise (I use light mayo), 1/3 cup each sour cream and plain nonfat greek yogurt (or you could just do 2/3 cup sour cream), 1 small jalapeño (seeds and ribs removed), 1 clove peeled garlic, 1 bunch cilantro (wash well and pat or spin dry) and 3 tablespoons ranch dressing mix.

Secure the lid and blend until smooth. Give it a quick taste test and season with salt if desired. I found that it didn’t need any adjustments.

Transfer to a container that has a tight fitting lid and refrigerate until ready to serve. It may thicken up moreas it chills.

What To Use Cilantro Lime Ranch:

Dressing: Serve with your favorite green or grain salad.

Dip: Use as a dip for raw veggies, sweet potato fries and tortilla chips.

Spread: Spread on your favorite sandwich or use inside a wrap.

Sauce: Drizzle over a rice bowl, nachos or inside of tacos.

Should You Make Cilantro Ranch Dressing In Advance:

No and Yes. Truthfully, I feel like it’s pretty darn delicious right after being made, however a little extra time in the fridge will help the flavors to develop more.

How To Store Cilantro Ranch Dressing:

Store in a container that has a tight fitting lid, like a glass jar. Keep stored in the refrigerator when not using.

How Long Will Cilantro Ranch Dressing Last?

If stored properly, this dressing will last 7 to 10 days.

Enjoy! And if you give this Cilantro Ranch Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 14 servings

Cilantro Ranch Dressing

This Cilantro Ranch Dressing is easy, fresh and delicious! Homemade ranch seasoning is blended with traditional ranch dressing ingredients like buttermilk, mayo and sour cream, fresh cilantro, garlic and jalapeño. Yields about 1¾ cups or 14 (2-tablespoon) servings.

Prep Time: 10 minutes

Total Time: 10 minutes

1/2 cup buttermilk

2/3 cup mayonnaise

1/3 cup sour cream

1/3 cup plain nonfat greek yogurt, or use an additional 1/3 cup sour cream

3 tablespoons ranch dressing seasoning mix

1 bunch cilantro, wash well and pat or spin dry, trim and discard the tough stems

1 clove garlic

1 small jalapeño, seeds and ribs removed for less heat

In a blender, measure and add buttermilk, mayonnaise (I use light mayo), 1/3 cups each sour cream and plain nonfat greek yogurt, 1 small jalapeño, garlic, cilantro and the ranch dressing mix.

Secure the lid and blend until smooth. Give it a quick taste test and season with salt if desired. I found that it didn’t need any adjustments.

Transfer to a container that has a tight fitting lid and refrigerate until ready to serve. It may thicken up moreas it chills.

Store in a jar or container with a tight-fitting lid and refrigerate for 7 to 10 days.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 2tablespoons, Calories: 54kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 342mg, Potassium: 35mg, Fiber: 0.05g, Sugar: 1g, Vitamin A: 105IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 0.04mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: Mexican, Tex Mex

This post may contain affiliate links.

Laurie McNamara

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May 1, 2024
Honey Lime Margaritas – Simply Scratch

Honey Lime Margaritas are the perfect cocktail for sipping and celebrating! Tequila and lime juice sweetened with a super simple honey syrup and served over ice. This recipe yields 2 servings.

What’s better than a few cocktails at 4 in the afternoon?

Absolutely nothing. And that’s exactly what I did this past Tuesday. Totally random and totally fun. It’s 5 o’clock somewhere, right?

Years ago two of my sisters and I got a little tipsy from a few-too-many of these here honey lime margaritas. That night my oldest sister earned the nickname “Tequila Kelly” and I learned that I can cook and drink at the same time. After mentioning that night in a post, I was asked by a few of you for the recipe for the delicious margs. Well since Cinco de Mayo is only a days away, I figured now was a good time as any to share it.

This recipe makes two glasses, or one giant one (if you know what I mean 😉). However this recipe can easily be doubled or tripled even.

To Make These Honey Lime Margaritas You Will Need:

limes – Freshly squeezed for juice, a wedge for rimming the glasses and a few slices for serving.

chili lime seasoning (aka tajin) – Or use margarita salt.

ice – Because nobody wants a room temperature margarita.

honey syrup – This is just equal parts honey and warm water, shaken until combined then cooled.

tequila blanco (silver) – Use your favorite. I like Casamigos or Espolòn.

Rim your glasses with a lime wedge.

Then dip the moistened rim of the glass into a shallow plate of chili lime salt (tajin) or margarita salt.

I have to say, my favorite part about drinking margaritas is the salty rim. Period. That’s why I like to dip the whole rim in tajin or salt. If you’re not so much of a salt fan then just dip a portion of the rim or none at all.

Fill to the top with ice and set aside.

Divide 1/2 cup of tequila among the two glasses.

Combine 1 ounce honey syrup (more or less to taste) with 8 ounces freshly squeezed lime juice. Then divide the honey lime mixture among the glasses.

How Do You Make Honey Syrup?

Simply add equal parts honey and warm water in a bottle or jar with a tight fitting lid. Shake well to combine and then let cool or chill.

Garnish with lime wheels.

Sip, smile and repeat.

And as always, drink responsibly.

Click Here and check out my other margarita recipes!

Enjoy! And if you give this Honey Lime Margaritas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 2 servings

Honey Lime Margaritas

Honey Lime Margaritas are the perfect cocktail for sipping and celebrating! Tequila and lime juice sweetened with a super simple honey syrup and served over ice. This recipe yields 2 servings.

Prep Time: 5 minutes

Total Time: 5 minutes

lime wedges, for rubbing on the rim and for garnish

chili lime seasoning (tajin), or margarita salt

ice

1/2 cup tequila silver, or blanco

1/2 cup lime juice, freshly squeezed

1 to 2 tablespoons honey syrup, or to taste

Rim two drinking glasses with a wedge of lime before dipping the wet rim into a small plate with chili lime seasoning or margarita salt. Fill each glass full with ice.

Combine the honey syrup and the lime juice

Divide the tequila among both glasses (1/4 cup each per glass) and then divide the honey lime mixture.

Garnish with lime wheels and enjoy!

How To Make Honey Syrup:
In a bottle or jar with tight fitting lid, add equal parts honey and warm water. Shake well to combine.

Serving: 1glass, Calories: 186kcal, Carbohydrates: 14g, Protein: 0.3g, Fat: 0.04g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 2mg, Potassium: 77mg, Fiber: 0.3g, Sugar: 10g, Vitamin A: 30IU, Vitamin C: 18mg, Calcium: 9mg, Iron: 0.1mg

Author: Laurie McNamara

Course: Drinks & Adult Beverages

Cuisine: Mexican

This recipe was originally posted on April 12, 2013 and has been recently updated to provide clear and concise instructions, new photography and helpful information.

This post may contain affiliate links.

Laurie McNamara

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April 25, 2024
Serrano Sweet Pea Guacamole – Simply Scratch

Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.

One of my favorite places to meet friends for lunch is Honcho.

It’s a super cute restaurant in Clarkston, Michigan that has the best coffee, cocktails and house-made cinnamon sugar doughnuts (iykyk). When I’m there I always order the chop salad with chicken and get the sweet pea guacamole and chips as well. The salad is perfection and the guac is flavorful and addictive, which is why I decided to recreate a version at home.

I’m not exactly sure how the folks at Honcho make theirs, but I decided to add roasted serrano peppers for a little heat that I think pairs really well with the sweet pea/cilantro and avocado mash.

Get your tortilla chips ready!

To Make This Serrano Sweet Pea Guacamole You Will Need:

for the pepitas:

pepitas – Use raw and unsalted, shellled pumpkin seeds.

lime juice (freshly squeezed) – Adds flavor and helps adhere the spice blend to the pepitas.

mexicali seasoning – A flavorful homemade blend of cilantro, chili powder, cumin, chipotle, cilantro, oregano, garlic and onion powder.

kosher salt – Enhances the flavors in the spiced pepitas.

for the guacamole:

serrano peppers – Or substitute with jalapeños.

avocado oil spray – This helps develop the char on the outside of the pepper.

english peas – Cooked (steamed) if fresh or thawed if frozen.

cilantro – Lends a pop of bright herbaceous freshness.

avocados – I use 3 good size avocados. Double if using smaller avocados.

green onion – Adds a mild yet bright onion flavor.

lime juice – Adds acidity and will enhance the flavors in the guacamole.

To make this recipe you will need 1 cup cooked English peas which are also known as sweet peas or garden peas. You can use 6 ounces fresh peas or use 1 cup thawed (previously frozen) peas.

Make the Spiced Pepitas:

In a small nonstick skillet, measure and add 1/2 cup pepitas, 1-1/2 teaspoons Mexicali seasoning, a pinch of kosher salt and the juice from 1/2 a lime.

Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes.

Roast the Serrano Peppers:

Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!

After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.

Make the Guacamole:

In a mini food processor (I’ve linked mine in the recipe printable), measure and add 1 cup (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers.

Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.

In a bowl, add 3 good size avocados, the pea mixture, 3 chopped green onions, juice of 1/2 a lime and a pinch or two of kosher salt.

I like to use potato masher to smash the avocados and combine the ingredients.

Taste and add more salt or lime juice to taste.

The color😍

Transfer to a bowl and top with the spiced pepitas (keeping any extra on the side to add more as needed) and serve with your favorite tortilla chips. I like either these salty lime homemade chips or the La Fiesta brand (not sponsored). Or add to your favorite tacos, fajitas or skillets and rice bowls!

Click Here for more guacamole recipes!

Enjoy! And if you give this Sweet Pea Guacamole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 8 servings

Serrano Sweet Pea Guacamole

Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

FOR THE PEPITAS:

1/2 cup raw and unsalted pepitas

1/2 lime, juiced

1½ teaspoons Mexicali seasoning

kosher salt

FOR THE GUACAMOLE:

2 serrano peppers

1 cup peas, steamed if fresh, thawed if frozen

cilantro, measure with your heart (or about 1/3 cup)

3 medium to large avocados, double the amount if small

3 green onions, chopped

1/2 lime, juiced (more or less to personal taste)

kosher salt, to taste

MAKE THE SPICED PEPITAS:

In a small nonstick skillet, measure and add the pepitas, Mexicali seasoning, kosher salt and lime juice. Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes. Remove off the heat and set of to the side.

ROAST THE SERRANO PEPPERS:

Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!

After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.

MAKE THE GUACAMOLE:

In a mini food processor, measure and add the (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers. Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.

In a bowl, add the avocados, pea mixture, chopped green onions, lime juice and a pinch or two of kosher salt. Mash to combine. (I like to use potato masher to smash the avocados and combine the ingredients.)

Taste and add more salt or lime juice to taste.

Transfer the guacamole to a bowl and top with some of the spiced pepitas, keeping the extra on the side to add more as neede.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 0.25cup, Calories: 163kcal, Carbohydrates: 11g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Sodium: 8mg, Potassium: 475mg, Fiber: 7g, Sugar: 2g, Vitamin A: 326IU, Vitamin C: 18mg, Calcium: 34mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: Latin American, Mexican-American

This post may contain affiliate links.

Laurie McNamara

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April 10, 2024

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